Tempura Avocado with Jalapeno-Lime Aioli

Photo: California Avocado Commission

From: Bob Cina, Ironside, San Francisco. Yield: 8 servings.

4 fresh avocados
as needed for frying, vegetable or canola oil

Tempura Batter (yields 2 cups):
1 cup rice flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 egg whites
4 oz. cold beer
4 oz. cold soda water

Jalapeno-Lime Aioli (yields 2 cups):
4 jalapeno peppers, seeded and roasted
1 egg yolk
4 garlic cloves, boiled 3 times in fresh salted waer
2 Tbsp. lime juice
1 Tbsp. Dijon mustard
2 Tbsp. olive oil
8 oz. canola oil
1 Tbsp. salt

For tempura batter: Whisk dry ingredients in large bowl. Make a well in center and pour in egg whites; whisk. Add beer and soda water; whisk until smooth. Refrigerate until ready to use.

For aioli: Puree garlic cloves, egg yolk, Dijon mustard and half the lime juice in food processor. With processor running, slowly drizzle in olive and canola oils until emulsified. Add roasted jalapenos and salt; process until smooth. Add remaining lime juice to taste.

Heat vegetable or canola oil in deep fryer to 350°F. Peel, pit and cut each avocado into 6 large pieces. Lightly salt each piece and dip into cold tempura batter to coat evenly. Carefully place each piece into deep fryer for about 60-75 seconds, until golden brown. Carefully remove from fryer and let drain on paper towel-lined tray. When all pieces have been fried, arrange on platter and serve with jalapeno-lime aioli.

Note: Large avocados (about 8 oz.) are recommended for this recipe. Adjust quantity accordingly if using larger or smaller size.